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Sweet potato pudding

From The People's Cookbook
A fruity Jamaican dish from Pancy Patterson crammed with coconut, fruits and spices

Sweet potato pudding

Method

1. Preheat the oven to 180C/gas 4. Grease a 20cm round cake tin.

2. Put the flour, spices and a pinch of salt into a mixing bowl. Stir in the grated sweet potatoes, brown sugar, dried fruits, coconut milk and vanilla extract. Mix well and allow the mixture to stand for 1 minute.

3. Pour the mixture into the greased tin, sprinkle with sugar if using. Bake for 40-60 minutes until it is firm to the touch. Remove from the oven and allow to stand for 30 minutes to set, before serving.

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Serves: 6-8

Prep: 20 min, plus 30 mins standing
Cook: 50 min

Ingredients
115g plain flour
1 1/2 tsp freshly grated nutmeg
1 tsp Mixed spice
900g West Indian white-fleshed Sweet potatoes, peeled and grated
350g brown sugar
225g dried fruit, sultanas, raisins or currants
1x400ml can coconut milk
2 tsp vanilla extract
2 tbsp Sugar, optional